SLIPPERY SPOON IS A CONCEPTUAL POP-UP DINING EVENT THAT TAKES PLACE ONCE EVERY MONTH

No two events are the alike and diners can look forward to a swashbuckling affair of epic proportions that takes no prisoners and leaves a delicious trail of culinary wonder in its wake.

Concepts

Our Johnny is quite the conceptual fellow and doesn’t let a single opportunity to stretch his creative muscles slip through his fingers. He draws inspiration from the strangest of places – think fairy tales, nature, music videos, his grandmother’s kitchen, far-flung exotic locations and even the Bible.

Menus

Each Slippery Spoon menu is completely unique and inspired by the theme of the night. Get ready to be amazed as Johnny challenges the norm to bring you a variety of taste sensations. Beverages will be on sale at a cash bar or via Snapscan.

Destinations

Much thought and research goes into choosing each unique Slippery Spoon event/dinner destination. Depending on the theme of the night, you may end up dining on a rooftop, in a field, at the bottom of a quarry or the banks of a river.

We invite you to be part of the Marsala Feast with Kokkedoor’s Johnny & Marius. Share in our love for fashion & food with an evening of beautifully prepared dishes & the best wines from the region wrapped in the colour of the year, Marsala.

We are hosting two more dinners in Johannesburg at the lovely Katy’s Palace Bar.
The theme is SENSES…so expect to be blown off your seats with an amazing 5 course meal prepared for you by Johnny Hamman and Marius Uys. Cash bar available.

Slippery Spoon Pop-up Dinner presents another dinner for The Rebellion, this time in Johannesburg! The Rebellion Dinner will take place on 18 June at Katy’s Palace Bar at 19h00. Diners can expect a 6 course meal of a rebellious nature…

Slippery Spoon Pop-up Dinner in collaboration with Thelema Wines and The Walter Battiss Company Presents a dinner for The Rebellion. The Rebellion Dinner will take place on 28 May 2015 at the magnificent Centre For the Book in Cape Town. Diners can expect a 6 course Thelema inspired pairing of a rebellious nature. It is not an open invitation to chaos, but a call for true self-examination!

The dress up party will take place on Saturday 18 April 2015 at a secret warehouse in Cape Town. Diners can expect a four course dinner, celebrating Retro Recipes & an 80’s Dance After Party. Dinner commences at 19h00 & tickets are R500 p/p (including wine). Safe parking & cash bar available. Think deviled eggs, prawn cocktails & Bonnie Tylor. Remember those shoulder pads, the best dressed will be rewarded!

A lunch in true Family French style, paired with Klein Roosboom Wines. Come and join us at Klein Roosboom Farm – Season of Sauvignon Wine Festival in Durbanville. Ticket includes a french feast lunch & paired wines, entrance to the Season of Sauvignon wine festival, tastings and a wine glass. For more information and bookings email event@kleinroosboom.co.za

Afrikaans Heritage Cuisine like you’ve never tasted it before! Johnny, Marius & Alet are getting ready to launch a tour of the countryside to bring the South African public a taste of their singular explorative cuisine. Known as Borsspeld, Bangles & ‘n Blond, these three culinary musketeers have teamed up hot on the heels of Kokkedoor 2014. Take your seat at the long table at one of their pop-up restaurant venues and join BBB for an evening of unbridled decadence.

Afrikaans Heritage Cuisine like you’ve never tasted it before! Johnny, Marius & Alet are getting ready to launch a tour of the countryside to bring the South African public a taste of their singular explorative cuisine. Known as Borsspeld, Bangles & ‘n Blond, these three culinary musketeers have teamed up hot on the heels of Kokkedoor 2014. Take your seat at the long table at one of their pop-up restaurant venues and join BBB for an evening of unbridled decadence.

Afrikaans Heritage Cuisine like you’ve never tasted it before! Johnny, Marius & Alet are getting ready to launch a tour of the countryside to bring the South African public a taste of their singular explorative cuisine. Known as Borsspeld, Bangles & ‘n Blond, these three culinary musketeers have teamed up hot on the heels of Kokkedoor 2014. Take your seat at the long table at one of their pop-up restaurant venues and join BBB for an evening of unbridled decadence.

Afrikaans Heritage Cuisine like you’ve never tasted it before! Johnny, Marius & Alet are getting ready to launch a tour of the countryside to bring the South African public a taste of their singular explorative cuisine. Known as Borsspeld, Bangles & ‘n Blond, these three culinary musketeers have teamed up hot on the heels of Kokkedoor 2014. Take your seat at the long table at one of their pop-up restaurant venues and join BBB for an evening of unbridled decadence.

Afrikaans Heritage Cuisine like you’ve never tasted it before! Johnny, Marius & Alet are getting ready to launch a tour of the countryside to bring the South African public a taste of their singular explorative cuisine. Known as Borsspeld, Bangles & ‘n Blond, these three culinary musketeers have teamed up hot on the heels of Kokkedoor 2014. Take your seat at the long table at one of their pop-up restaurant venues and join BBB for an evening of unbridled decadence.

On July 12 the Not Ham But Man Headquarters hosted its very first Tafel conceptual dinner. 25 lucky guests were fortunate enough to get their hands on the limited tickets that were made available for this prestigious dinner hosted by Johnny Hamman.

The dinner included a four course meal with canapés and sparkling wine on arrival. The main course consisted of slow braised pork belly, a cauliflower & white chocolate puree, cauliflower florets, pomme puree, a popcorn & pork crackling crumble and cider chutney. Dinner was served on the Not Ham But Man ceramic range which will be available shortly from our online shop.

The launch of the Not Ham But Man ceramics range was celebrated at the Mervyn Gers studio in Cape Town during the month of May. The range (conceptualised by Johnny and created by Mervyn) served as inspiration for the menu, which featured a contemporary take on food that would traditionally be served in ceramics, including home made bread served with sesame-and-soy butter and a canapé of roasted cauliflower, warm brie and saffron syrup.

Diners also enjoyed steak tartare with confitted egg yolk, a contemporary moussaka and re-imagined fish pie. The Not Ham But Man ceramics range, which features Johnny’s distinctive wishbone logo, will be available for purchase from our online store soon. Don’t miss the launch!

This delicious sensory experiment took place at the Helon Melon studio in Woodstock and guided diners to explore the textural similarities between foods and fabric – think taffeta and gravadlax; velvet and macaroons.